Physicochemical properties of fried shrimp coated with bio-nano-coating containing eugenol and Aloe vera-Reference-Cited by-同舟云学术

Physicochemical properties of fried shrimp coated with bio-nano-coating containing eugenol and Aloe vera

Published:2019-07 Issue: Volume:109 Page:33-39
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sharifimehr Shahrzad,Soltanizadeh Nafiseh,Goli Sayed Amir Hossein

Funder

Isfahan University of TechnologyIsfahan University of Technology (Iran)

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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3. Antifungal activity of eugenol analogues. Influence of different substituents and studies on mechanism of action;Carrasco;Molecules,2012

4. Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings;Carrión-Granda;International Journal of Food Microbiology,2016

5. Effect of Aloe vera gel based edible coating containing moringa oleifera Leaf extract on the quality of chicken bites;Chauhan;Journal of Food Processing & Technology,2016

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